Chicken Enchiladas with Poblano Sauce + Weekly Menu

Mr. Prevention has always appreciate the four seasons the Midwest enjoys each year.

On Valentine’s Day, we hadn’t made any solid plans because I wasn’t quite sure what his jet-lag status would be after his return from China, but around 9pm, we decided to go out to dinner. Somewhat jokingly, I suggested one of the fanciest restaurants in town, known for its surf and turf and sure to be PACKED on Valentine’s Day (we went anyways). By the time we got there at 9:15pm, however, we were the first on the waiting list for a table and only waited a few minutes before being seated.

As I was enjoying my most-perfect filet (even I, as someone pretty indifferent towards beef, appreciated the perfection of which that steak was cooked) and lobster tail, Mr. Prevention was doing the same…while commenting on the beauty of the giant flakes of snow blowing through the Michigan night. Très romantique.

We came home and made yet another fire in our fireplace that has seen no love until about a month ago. Since that time, it’s practically a pyromaniac’s delight every weekend night. As the fire dies down, Mr. Prevention tends to the logs to revive the fire and keep it burning and warming our living room. It not only serves as an efficient heat source, but it also puts the dog to sleep in seconds.

Plus, it really is beautiful. Especially with snow flying outside. Since, you know, it does that. A lot. Every. Day. And Mr. Prevention always points out how pretty it is.

Other than our splurge on Valentine’s Day, our go-to restaurant this winter has been the quaint Mexican restaurant down the road a few miles. It’s always quiet in there by 8pm or later when we head out for dinner. The place is actually an old converted mansion and Mr. Prevention and I always like to sit at the bar and watch the snow fly outside the large windows. It’s such a contrast from the super crowded summertime when the mansion is filled with people, shoulder-to-shoulder, waiting for tables…for hours.

While my Mexican meals at home are certainly much healthier than when dining out, I must say they’re still extremely tasty. And this one, rather unique, too.

Fact: I could eat Mexican every single day and never get sick of it.

(Also A) Fact: The snow could’ve all melted 2 months ago and I wouldn’t have missed it one bit.

This chicken falls apart after being simmered in flavorful salsa verde. The poblanos and yogurt make for a healthy, light cream sauce to make this meal something special.

Ingredients

1 Tbsp olive oil

1½ lbs boneless, skinless chicken breasts

16 oz jar salsa verde

¼ cup (1 oz) pepperjack cheese, shredded

5 whole grain burrito-size tortillas

1 oz queso fresco, crumbled

Poblano Sauce:

2 poblano peppers

1 jalapeno

1 cup 2% plain Greek yogurt

⅓ cup low-sodium chicken broth

Juice of 1 lime

½ cup cilantro, loosely packed

2 cloves garlic, peeled

¼ tsp salt

¼ tsp black pepper

Instructions

Heat olive oil in a large skillet over medium heat. Once hot, add chicken and cook 2-3 minutes per side, or until browned. Add salsa verde to skillet and turn chicken to coat chicken. Cook 15-20 minutes or until chicken is well-cooked and shreds easily. Remove to a cutting board and shred between two forks. Transfer to a bowl and toss with remaining salsa verde from the skillet, along with the pepperjack cheese; set aside.

Preheat broiler.

Broil the poblanos jalapenos on a baking sheet, rotating every 1-2 minutes until well-charred. Transfer to a ziptock bag and allow to sit for 10 minutes. Scrape off charred skins and remove seeds and membranes if less spice is desired; add to a blender with all remaining sauce ingredients (yogurt through pepper); blend well and transfer to a medium sauce pan. Bring sauce to a simmer for 15-20 minutes or until thickened.

Meanwhile, preheat oven to 350 F.

Spread ½ cup poblano sauce on bottom of 9x13. Roll 5 ounces of chicken mixture into tortillas, tucking in the sides and arranging seam side down in the pan. Top with remaining poblano sauce and queso fresco. Bake for 15 minutes.